they the cooking goods are smiling on us today because we have two great chefs with us this morning. daniel boulud owns ten award winning restaurants including new york's daniel, the author of a number of great cookbooks including including: and thomas keller executive chef and owner of new york's per se & california's french laundry, as well as author of "ad hoc at home" daniel and thomas head up the american team at prestigious international bocuse d'or competition here to make an amazing slow-cooked lamb dish. >> home cooking today. >> home cooking. >> he's the chef, i'm the [ inaudible ]. >> we hope we will be successful. >> i wonder about this. this is, i looked through the recipe in the beginning and i thought, even someone who is inexperienced would have trouble screwing had up. >> you are absolutely right. i mean, it's just really need to brown off the lamb shoulder. we'll put it in our all-clad cook our beans we haven't even soaked. >> you don't even have to soak those overnight or anything. >> no, they are good to go. it is very, very simple. >> this has been braised in lik